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All qualifications and part qualifications registered on the National Qualifications Framework are public property. Thus the only payment that can be made for them is for service and reproduction. It is illegal to sell this material for profit. If the material is reproduced or quoted, the South African Qualifications Authority (SAQA) should be acknowledged as the source. |
| SOUTH AFRICAN QUALIFICATIONS AUTHORITY |
| REGISTERED QUALIFICATION THAT HAS PASSED THE END DATE: |
| National Certificate: Meat Processing |
| SAQA QUAL ID | QUALIFICATION TITLE | |||
| 57880 | National Certificate: Meat Processing | |||
| ORIGINATOR | ||||
| SGB Food Manufacturing | ||||
| PRIMARY OR DELEGATED QUALITY ASSURANCE FUNCTIONARY | NQF SUB-FRAMEWORK | |||
| FOODBEV - Food and Beverages Manufacturing Industry Sector Education and Training Authority | OQSF - Occupational Qualifications Sub-framework | |||
| QUALIFICATION TYPE | FIELD | SUBFIELD | ||
| National Certificate | Field 06 - Manufacturing, Engineering and Technology | Manufacturing and Assembly | ||
| ABET BAND | MINIMUM CREDITS | PRE-2009 NQF LEVEL | NQF LEVEL | QUAL CLASS |
| Undefined | 120 | Level 3 | NQF Level 03 | Regular-Unit Stds Based |
| REGISTRATION STATUS | SAQA DECISION NUMBER | REGISTRATION START DATE | REGISTRATION END DATE | |
|
Passed the End Date - Status was "Reregistered" |
SAQA 06120/18 | 2018-07-01 | 2023-06-30 | |
| LAST DATE FOR ENROLMENT | LAST DATE FOR ACHIEVEMENT | |||
| 2024-06-30 | 2027-06-30 | |||
| In all of the tables in this document, both the pre-2009 NQF Level and the NQF Level is shown. In the text (purpose statements, qualification rules, etc), any references to NQF Levels are to the pre-2009 levels unless specifically stated otherwise. |
This qualification replaces: |
| Qual ID | Qualification Title | Pre-2009 NQF Level | NQF Level | Min Credits | Replacement Status |
| 20196 | National Certificate: Food and Beverage Processing: Meat Processing | Level 3 | NQF Level 03 | 140 | Complete |
| PURPOSE AND RATIONALE OF THE QUALIFICATION |
| Purpose:
A person acquiring this qualification will be able to produce a variety of safe, quality assured processed and value-added meat products that conform to minimum legislation, food safety requirements and company requirements. This qualification will allow a person to advance to learning in production or management or business management within a food manufacturing environment. A person acquiring this qualification will be able to prepare meat carcasses for further processing and manufacture value-added meat products, whilst adhering to personal and food safety, quality and environmental requirements and specifications. Portable competencies such as performing quality control practices will be obtained. With the present structure of the qualification, it makes provision for companies who do not break carcasses (as they buy primal cuts) as well as for Halaal butcheries/processors. This qualification will allow a person to have access to education, training and career paths within the meat processing industry, ensuring learning mobility and progression on the framework through articulation with other qualifications. This qualification will enhance the social, economic and personal development of the learner, as well as the sustainability and productivity of the meat processing industry. The qualification will accelerate the redress of past unfair discrimination in education, training and employment opportunities. Rationale: This qualification reflects the workplace-based needs of the meat processing industry that are expressed by employers and employees, both now and for the future. Typical learners will be persons who are currently working in a meat processing environment who have not received any formal recognition for their skills and knowledge, or learners from a general food handling environment or from a fast moving consumer goods (FMCG) processing environment who want to broaden their skills and knowledge. This qualification is a direct outcome of the revision of the former National Certificate in Food and Beverage Processing: Meat Processing NQF Level 3. This qualification aims at providing formal recognition for competencies already obtained and will continue to do so by providing recognition to workers in the meat processing industry. In addition, this qualification provides the learner with the opportunity to obtain competencies in meat processing within the workplace, as well as in food safety and quality control, which will ensure food products that are healthy and safe for human consumption. In this way, value is added to the worker's employability and competence and the sustainability of the meat processing industry is improved. This qualification provides the learner with the skills and knowledge to be employed in the meat processing industry, including the small, medium and micro enterprise. It also provides the learner with the opportunity to pursue careers within other sectors of the food industry. The range of electives will allow the individual to pursue careers within meat processing and value-adding meat processing, packaging and junior management. Skilled workers are one of the key players in better manufacturing standards and productivity, both factors which may increase business prosperity. This qualification will assist in social and economic transformation. |
| LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING |
| It is assumed that learners are already competent in the following at NQF Level 2:
Recognition of Prior Learning: This qualification may be achieved in part or completely through the recognition of prior learning, which includes formal, informal and non-formal learning and work experience. Evidence can be presented in a variety of forms, including previous international or local qualifications, reports, testimonials, mentoring functions performed, portfolios, work records and performance records. All evidence should be judged according to the general principles of assessment. Learners who have met the requirements of any unit standard that forms part of this qualification may apply for recognition of prior learning to the relevant ETQA. The applicant must be assessed against the specific outcomes and assessment criteria for the relevant unit standards. A qualification will be awarded should a learner demonstrate that all the exit level outcomes of the qualification have been attained. Access to the Qualification: Persons should adhere to minimum personal health requirements as stipulated in the Foodstuffs, Cosmetics and Disinfectants Act, No. 54 of 1972, and its regulations. |
| RECOGNISE PREVIOUS LEARNING? |
| Y |
| QUALIFICATION RULES |
| All the unit standards in the Fundamental (36 credits) and Core (50 credits) components are compulsory.
In addition, the learner must choose at least 34 credits from the Elective component, of which at least 20/27 credits must be from the following unit standards: NLRD ID; Unit standard title; Level; Credits: The remaining seven credits of the 34 may be chosen from any of the unit standards listed under the Elective component in order to make up the total of 120 credits for the full qualification. |
| EXIT LEVEL OUTCOMES |
| Qualifying learners can:
1. Maintain and apply food safety and quality control practices in a meat processing environment. 2. Prepare pig carcasses for further processing. 3. Manufacture value-added meat products in a meat processing environment. 4. Work with and interpret numbers and shapes in a meat processing environment. 5. Communicate in variety of ways in a meat processing environment. Critical Cross-Field Outcomes: Critical Cross-Field Outcomes have been addressed by the exit level outcomes as follows: Qualifying learners can: 1. Identify and solve problems in which response displays that responsible decisions, using critical and creative thinking, have been made by: > Evident in Exit Level Outcome/s: 2; 3. > Evident in Exit Level Outcome/s: 1. > Evident in Exit Level Outcome/s: 1. 2. Work effectively with others as a member of a team, group, organisation or community by: > Evident in Exit Level Outcome/s: 1; 2; 3. > Evident in all Exit Level Outcome/s. 3. Organise and manage oneself and one's activities responsibly and effectively by: > Evident in all Exit Level Outcome/s. > Evident in Exit Level Outcome/s: 4; 5. 4. Collect, analyse, organise and critically evaluate information by: > Evident in Exit Level Outcome/s: 1. > Evident in Exit Level Outcome(s): 5. > Evident in Exit Level Outcome(s): 1. 5. Communicate effectively by using mathematical and/or language skills in the modes of oral and/or written presentations by > Evident in Exit Level Outcome/s: 5. > Evident in Exit Level Outcome/s: 5. > Evident in Exit Level Outcome/s: 5. > Evident in Exit Level Outcome/s: 5. 6. Use science and technology effectively and critically, showing responsibility towards the environment and health of others by > Evident in Exit Level Outcome/s: 1; 2; 3; 4. > Evident in Exit Level Outcome/s: 1. 7. Demonstrate an understanding of the world as a set of related systems by recognising that problem solving contexts do not exist in isolation by: > Evident in Exit Level Outcome/s: 2; 3. > Evident in Exit Level Outcome/s: 1; 5. > Evident in Exit Level Outcome/s: 1; 5. 8. Contribute to the full personal development of each learner and the social and economic development of the society at large by: > Evident in Exit Level Outcome/s: 1. > Evident in Exit Level Outcome/s: 2. > Evident in Exit Level Outcome/s: 3. > Evident in Exit Level Outcome/s: 4. > Evident in Exit Level Outcome(s): 5. |
| ASSOCIATED ASSESSMENT CRITERIA |
| Associated Assessment Criteria for Exit Level Outcome 1:
Associated Assessment Criteria for Exit Level Outcome 2: Associated Assessment Criteria for Exit Level Outcome 3: Range: Manufacturing refers to any combination of the following: > Breaking beef sides and de-boning primal beef cuts. > Cutting and de-boning poultry carcasses. > Mincing. > Salting and drying. > Forming or filling raw minced meat. > Emulsifying. > Curing. > Smoking. > Coating or dipping. > Retort sterilisation. > Manufacturing of fermented meat sausages. > Frying. > Freezing or chilling. Associated Assessment Criteria for Exit Level Outcome 4: Associated Assessment Criteria for Exit Level Outcome 5: Integrated Assessment: The applied competence (practical, foundational and reflexive competencies) of this qualification will be achieved if a learner is able to produce a variety of safe, quality assured processed and value-added meat products that conform to minimum legislation and company requirements. The identifying and solving of problems, team work, organising oneself, the using of applied science, the implication of actions and reactions in the world as a set of related systems must be assessed during any combination of practical, foundational and reflexive competencies demonstrated. Assessment methods and tools must be designed to determine the whole person's development and integration of applied knowledge and skills. Applicable assessment tool(s) must be used to establish the foundational, reflexive and embedded knowledge applied to solve problems. A detailed portfolio of evidence is required to prove the practical, applied and foundational competencies of the learner. Assessors should develop and conduct their own integrated assessment by making use of a range of formative and summative assessment methods and should assess combinations of practical, applied, foundational and reflexive competencies. Assessors should assess and give credit for the evidence of learning that has already been acquired through formal, informal and non-formal learning and work experience. The exit level outcomes of this qualification can be assessed in one application. Unit standards in the qualification must be used to assess specific and critical cross-field outcomes. |
| INTERNATIONAL COMPARABILITY |
| To research international comparability it was important to not only research best practice in the world but also to ascertain what countries in a similar economic development stage are doing with regards to meat process training. In this regard one has chosen economic areas such as South America and Africa specifically Botswana and Namibia that have meat processing industry. The most successful world wide industries in the developed world are Australia and New Zealand so these countries will also be scrutinized.
The author found qualifications in Uruguay and Argentina: Instituto Nacional de Edcacion Technologica (INET) in Argentina has short courses and certificates in "Meat Cutting: Units cover the following: Similar qualifications were found in Uruguay based on the same format at the Universidad Tecnologica Nacional: South African qualification therefore compares well with these qualifications although they tend to be of a higher academic level. Further the South African version offers a broader choice of Core and Elective components that specifically in Argentina or Uruguay. Namibia: Botswana: New Zealand: New Zealand has two qualifications in Meat processing: This qualification recognises both the core and specialist knowledge and skills required to work safely and productively in a range of functions within the grading process. The compulsory core underpins all the functions within the industry and is largely replicated in all the meat processing industry's qualifications. The four strands of this certificate (beef, pig meat, sheep and lamb, and venison) recognise that many workers in the industry specialise in grading single animal types. However, the qualification is designed in such a way that lifelong learning is supported by encouraging trainees to consider developing their knowledge and skills in other functions or areas within the industry. Core and elective unit standards consist of the following: This qualification recognises the knowledge and skills required to comply with the meat industry standards for meat processing. People undertaking this qualification will acquire the base knowledge and skills relating to the meat industry standards by completing the compulsory unit standards. They will then choose the relevant unit standards from the elective lists that relate to their areas of work. The unit standards in the first elective cover environmental knowledge, and the applied knowledge of HACCP systems. The second elective list contains unit standards that recognise an in-depth understanding of the application of the relevant meat industry standards to the candidate's work area. Core unit standards consist of the following: Elective unit standards offer a choice between: Meat processing qualifications that compare with the South African qualification also exist on other levels of the NZQA, namely: Whilst the focus of the Level 1 qualifications is on self-management, work and study skills, occupational health and safety, interpersonal communication and generic meat processing skills, the focus of the Level 2 qualifications is on the same, but also includes skills on specific species and processes. There is, therefore, a lot of overlap between the different qualifications on Level 2 regarding the core unit standards and the different qualifications most often cater for very specific skills, which are addressed in the South African version in the form of detailed range statements in the unit standards. The introductory meat processing skills are addressed in South Africa in the form of a GETC in Food Handling Processes. The Level 4 New Zealand qualification has a definite management focus, specifically in management of a production unit in the meat processing industry. Although not meat specific, there is currently a similar South African qualification on Level 5 in Food and Beverage First Line Manufacturing Management. As in the South African qualification, New Zealand poultry processing is only addressed in the form of single unit standards for processing of chickens and not in a specific qualification for poultry processing. The South African unit standards cover a broader range of poultry species than only chicken. Skills that are covered for poultry processing in the form of the New Zealand unit standards include the following, clearly somewhat more elaborate than in the case of the South African version: United Kingdom: There are three National Vocational Qualifications (NVQ's) address Meat processing. The following relevant NVQ's were found: The first two of the above-mentioned qualifications are similar to each other, except that the Level 2 qualification requires a choice of six, instead of two, optional units. Mandatory units cover the following: Optional unit cover the following: The Level 3 Advanced qualification offers four mandatory units in: As well as one of six optional routes, namely: Four units must be completed from the chosen route, or any four units to attain the qualification without endorsement. The different options show a lot of overlap and have a definite focus on management, quality assurance, training and process improvement and optimisation. This South African qualification therefore compares well with the retail option of the Level 3 NVQ, although the South African version offers a broader choice of Core and Elective components that the NVQ. Australia: Australia is a major exporter of meat products to Europe and has a very well developed training and development industry in meat and retail production. The AQF from Australia contains 9 qualifications on Certificate III Level, which are distributed over four bands (Abattoirs, Smallgoods, Food Services and Meat Retailing). These qualifications are: > Certificate III in Meat Processing (Boning). > Certificate III in Meat Processing (Meat Safety). > Certificate III in Meat Processing (Rendering). > Certificate III in Meat Processing (Slaughtering). > Certificate III in Meat Processing (General). > Certificate III in Meat Processing (Smallgoods). > Certificate III in Meat Processing (Food Services). > Certificate III in Meat Processing (Meat Retailing). Besides the Certificate III qualifications, there are also two qualifications on Certificate I Level (Smallgoods and Meat Retailing), four on Certificate II Level (Abattoirs, Smallgoods, Food Services and Meat Retailing) and four on Certificate IV Level with ranges of Leadership, Meat Safety and Quality Assurance and General. Two Diplomas on Certificate Level V and one Advanced Diploma on Certificate Level VI can also be found. The following comparisons were made between the AQF Smallgoods qualifications (Certificate Levels I - IV) and this South African qualification: The focus of the Certificate Level I qualification is mainly on hygiene, personal safety, quality control, overview of the meat industry, communication, mathematical literacy, handling of materials and products, packaging of smallgoods, cleaning and sanitising, routine preventative maintenance and first aid. The Certificate Level II qualification requires the Certificate Level I qualification, plus a choice of additional technical units in more advanced processes like meat processing, packaging and equipment handling. The Certificate Level III qualification requires the Certificate Levels I and II, plus a choice of additional technical units in processing of carcasses into primal cuts and value-added products. The Certificate Level IV qualifications reveal a pure focus on management, leadership, quality assurance, food safety assurance, training and process control and optimisation. This South African qualification therefore compares well with the Australian qualifications' content and reveals the same type of level descriptors. Although a qualification on Level 2 is lacking on the South African NQF, the introductory meat processing skills are addressed in the form of a GETC in Food Handling Processes and the management type of skills are addressed in the Level 5 qualification on Food and Beverage First Line Manufacturing Management. No qualifications, but only single units, could be found on the AQF for poultry processing. Australia have 4 qualifications for Meat Retailing on Certificate Levels I, II, III and V. The focus of the Certificate Level I Meat Retailing qualification is mainly on hygiene, personal safety, quality control, overview of the meat industry, communication, mathematical literacy, maintaining of equipment, identifying meat cuts, trimming, storing, mincing, preparing value-added products, customer service, cleaning and sanitising, routine preventative maintenance and first aid. The Certificate Level II qualification requires the Certificate Level I qualification, plus a choice of additional technical units in more advanced processes like meat processing, manufacturing of value-added meat products, packaging, data collection and equipment handling. The Certificate Level III qualification requires the Certificate Levels I and II, plus a choice of additional technical units in advanced skills in manufacturing of value-added meat products, calculation of yield, meeting customer needs, merchandising, costing, sampling, training and stock control. The Certificate Level V qualification has a pure management focus. This South African qualification therefore compares well with the Australian qualifications' content and reveals the same type of level descriptors. Although a qualification on Level 2 is lacking on the South African NQF, the introductory meat processing and retail skills are addressed in the form of a GETC in Food Handling Processes and the management type of skills are addressed in the Level 5 qualification on Food and Beverage First Line Manufacturing Management. No qualifications, but only single units, could be found on the AQF for poultry processing. In the analysis, the qualifications in the countries researched showed a significant overlap to the qualification written in South Africa and has given great guidance to the subject matter experts that developed and completed this review. It also indicated that in all cases meat secondary processing in a manufacturing environment was separated from Retail operations where cuts are made and packaged according to consumer needs. Benchmarking was done against the NZQA from New Zealand, NVQ from England, Wales and Northern Ireland, AQF from Australia and the SVQ from Scotland. |
| ARTICULATION OPTIONS |
| This qualification provides horizontal articulation with:
This qualification provides vertical articulation with: FETC: Generic Management (Food Manufacturing). |
| MODERATION OPTIONS |
| CRITERIA FOR THE REGISTRATION OF ASSESSORS |
| For an applicant to register as an assessor, the following are essential:
|
REREGISTRATION HISTORY |
| As per the SAQA Board decision/s at that time, this qualification was Reregistered in 2012; 2015. |
| NOTES |
| This qualification replaces qualification 20196, "National Certificate: Food and Beverage Processing: Meat Processing", Level 3, 140 credits. |
| UNIT STANDARDS: |
| ID | UNIT STANDARD TITLE | PRE-2009 NQF LEVEL | NQF LEVEL | CREDITS | |
| Core | 120416 | Apply personal safety practices in a food or sensitive consumer product environment | Level 2 | NQF Level 02 | 5 |
| Core | 243028 | Form or fill raw minced fish or meat products using automated equipment | Level 3 | NQF Level 03 | 5 |
| Core | 243018 | Mince fish or meat using automated mincing equipment | Level 3 | NQF Level 03 | 4 |
| Core | 120239 | Monitor critical control points (CCPs) as an integral part of a hazard analysis critical control point (HACCP) system | Level 3 | NQF Level 03 | 6 |
| Core | 9062 | Monitor the temperature of food products and their environment for quality control purposes | Level 3 | NQF Level 03 | 4 |
| Core | 119802 | Perform quality control practices in a food or sensitive consumer product operation | Level 3 | NQF Level 03 | 6 |
| Core | 9046 | Determine the quality of food products using sensory evaluation | Level 4 | NQF Level 04 | 10 |
| Core | 243023 | Identify and deal with factors influencing meat quality | Level 4 | NQF Level 04 | 10 |
| Fundamental | 119472 | Accommodate audience and context needs in oral/signed communication | Level 3 | NQF Level 03 | 5 |
| Fundamental | 9010 | Demonstrate an understanding of the use of different number bases and measurement units and an awareness of error in the context of relevant calculations | Level 3 | NQF Level 03 | 2 |
| Fundamental | 9013 | Describe, apply, analyse and calculate shape and motion in 2-and 3-dimensional space in different contexts | Level 3 | NQF Level 03 | 4 |
| Fundamental | 119457 | Interpret and use information from texts | Level 3 | NQF Level 03 | 5 |
| Fundamental | 9012 | Investigate life and work related problems using data and probabilities | Level 3 | NQF Level 03 | 5 |
| Fundamental | 119467 | Use language and communication in occupational learning programmes | Level 3 | NQF Level 03 | 5 |
| Fundamental | 7456 | Use mathematics to investigate and monitor the financial aspects of personal, business and national issues | Level 3 | NQF Level 03 | 5 |
| Fundamental | 119465 | Write/present/sign texts for a range of communicative contexts | Level 3 | NQF Level 03 | 5 |
| Elective | 9054 | Coat or dip a food product using automated equipment | Level 2 | NQF Level 02 | 6 |
| Elective | 243022 | Sort de-boned pork cuts for further processing | Level 2 | NQF Level 02 | 3 |
| Elective | 114941 | Apply knowledge of HIV/AIDS to a specific business sector and a workplace | Level 3 | NQF Level 03 | 4 |
| Elective | 114952 | Apply problem-solving techniques to make a decision or solve a problem in a real life context | Level 3 | NQF Level 03 | 2 |
| Elective | 243026 | Break beef sides and de-bone primal beef cuts | Level 3 | NQF Level 03 | 15 |
| Elective | 243010 | Cure fish or meat products | Level 3 | NQF Level 03 | 8 |
| Elective | 243033 | Cut and de-bone poultry carcasses into portions for meat retailing or futher processing | Level 3 | NQF Level 03 | 6 |
| Elective | 243017 | De-rind and de-bone various pork cuts | Level 3 | NQF Level 03 | 10 |
| Elective | 9042 | Demonstrate an understanding of food or beverage safety practices and procedures in the food or beverage manufacturing environment | Level 3 | NQF Level 03 | 7 |
| Elective | 114892 | Dispatch stock | Level 3 | NQF Level 03 | 10 |
| Elective | 8807 | Freeze or chill a food product | Level 3 | NQF Level 03 | 8 |
| Elective | 8806 | Fry food products using vacuum or atmospheric frying equipment | Level 3 | NQF Level 03 | 20 |
| Elective | 13917 | Indicate the role of a team leader ensuring that a team meets an organisation`s standards | Level 3 | NQF Level 03 | 6 |
| Elective | 13911 | Induct a new member into a team | Level 3 | NQF Level 03 | 3 |
| Elective | 14665 | Interpret current affairs related to a specific business sector | Level 3 | NQF Level 03 | 10 |
| Elective | 13919 | Investigate and explain the structure of a selected workplace or organisation | Level 3 | NQF Level 03 | 10 |
| Elective | 243030 | Manufacture emulsified meat products | Level 3 | NQF Level 03 | 8 |
| Elective | 242777 | Operate a closing process on a food automated packaging line | Level 3 | NQF Level 03 | 6 |
| Elective | 242779 | Operate filling process on a food automated packaging line | Level 3 | NQF Level 03 | 18 |
| Elective | 11241 | Perform Basic Business Calculations | Level 3 | NQF Level 03 | 6 |
| Elective | 12316 | Perform first line maintenance on manufacturing or packing equipment | Level 3 | NQF Level 03 | 7 |
| Elective | 114896 | Receive stock | Level 3 | NQF Level 03 | 12 |
| Elective | 243020 | Salt and dry fish or meat | Level 3 | NQF Level 03 | 4 |
| Elective | 243019 | Smoke fish or meat products | Level 3 | NQF Level 03 | 8 |
| Elective | 243015 | Split and cut pig carcasses into primal cuts | Level 3 | NQF Level 03 | 15 |
| Elective | 243009 | Sterilise a food or beverage product using retorting equipment | Level 3 | NQF Level 03 | 12 |
| Elective | 116940 | Use a Graphical User Interface (GUI)-based spreadsheet application to solve a given problem | Level 3 | NQF Level 03 | 6 |
| Elective | 116942 | Use a GUI-based word processor to create merged documents | Level 3 | NQF Level 03 | 3 |
| Elective | 117241 | Develop a business plan for a small business | Level 4 | NQF Level 04 | 5 |
| Elective | 243031 | Manufacture fermented meat sausages | Level 4 | NQF Level 04 | 10 |
| Elective | 242791 | Operate a coding process on a food automated packaging line | Level 4 | NQF Level 04 | 4 |
| Elective | 242778 | Operate a labelling process on a food automated packaging line | Level 4 | NQF Level 04 | 10 |
| Elective | 242792 | Operate a wrapping process on a food automated packaging line | Level 4 | NQF Level 04 | 18 |
| LEARNING PROGRAMMES RECORDED AGAINST THIS QUALIFICATION: |
| When qualifications are replaced, some (but not all) of their learning programmes are moved to the replacement qualifications. If a learning programme appears to be missing from here, please check the replaced qualification. |
| NONE |
| PROVIDERS CURRENTLY ACCREDITED TO OFFER THIS QUALIFICATION: |
| This information shows the current accreditations (i.e. those not past their accreditation end dates), and is the most complete record available to SAQA as of today. Some Primary or Delegated Quality Assurance Functionaries have a lag in their recording systems for provider accreditation, in turn leading to a lag in notifying SAQA of all the providers that they have accredited to offer qualifications and unit standards, as well as any extensions to accreditation end dates. The relevant Primary or Delegated Quality Assurance Functionary should be notified if a record appears to be missing from here. |
| 1. | BOTJHABATSATSI TRAINING AND CONSULTING (Pty) Ltd |
| 2. | Vleisopleidingsentrum cc. |
| All qualifications and part qualifications registered on the National Qualifications Framework are public property. Thus the only payment that can be made for them is for service and reproduction. It is illegal to sell this material for profit. If the material is reproduced or quoted, the South African Qualifications Authority (SAQA) should be acknowledged as the source. |